Carrot and Feta Burgers Recipe


Step up your veggie burger game with these cumin-spiced carrot, lentil and feta patties, served with marinated onion and creamy tzatziki. Not only are they high in protein and one of your five a day, but serving them bun-less makes them the perfect option for a lighter midweek meal.
Serves 4 - 15 mins to prepare and 20 mins to cook - 231 calories / serving - Freezable



Ingredients2 red onions, 1 sliced, 1 chopped
1 lemon, juiced
1 tsp olive oil
1 x 390g tin green lentils, drained
2 tsp ground cumin
200g (7oz) carrots, coarsely grated
75g (2 1/2oz) wholemeal breadcrumbs
1 egg
100g (3 1/2oz) feta, crumbled
1 x 70g pack wild rocket

For the tzatziki

100g (3 1/2oz) cucumber, seeded and finely diced
100g (3 1/2oz) natural 0% fat yogurt
1/3 x 30g pack mint, leaves chopped


Preheat the oven to gas 7, 220°C, fan 200°C. Marinate the sliced onions with the lemon juice for 30 minutes; drain.

Heat the oil in a pan over a medium heat and cook the chopped onion for 2-3 minutes. Add the lentils and turn up the heat. Cook for 2 minutes to evaporate the liquid, adding the cumin towards the end. Tip into a bowl.
Add the carrot, breadcrumbs and egg to the bowl and mix. Fold in the feta and shape into 4 burgers 8cm wide and 2cm tall. Transfer to a baking tray lined with baking paper; bake for 15 minutes.
Mix the cucumber with the yogurt and mint; season. Serve the burger with a dollop of tzatziki and the rest alongside, with the marinated onion and rocket.

Tip: You can serve the burgers, tzatziki and salad in wholemeal rolls. They also taste great cold, making an ideal lunch on the move.

Freezing and defrosting guidelines

Freeze the cooked burgers only. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before continuing with the recipe method.
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